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Easy Pineapple Upside-Down Cake


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  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can (20 oz.) pineapple slices in juice, drained juice reserved
  • 1 jar (6 oz.) maraschino cherries without stems, drained
  • 1 box Betty Crocker SuperMoist yellow cake mix


Preparation time 15mins
Cooking time 110mins
Adapted from


Step 1

Heat oven to 350 (325 for dark or nonstick pa). In 13x9" pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserve pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove an. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.


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